Grandma’s biscuits with molasses

Print Friendly

fluffy biscuits with molasses
Our family recipe for biscuits was passed down from my great grandmother but how far back it really goes we don’t know. It’s one of those recipes that has just always been around. Mom said Ila (my grandmother) wasn’t one to make homemade bread but there were always biscuits. Ila called them Momma’s biscuits, because she grew up eating them too.

My grandmother used a glass to cut her biscuits into rounds and she sprinkled them with sugar before baking when they were to be used with shortcake. Sometimes she used a small shortbread cookie cutter to make mini biscuits that she’d fill with egg salad for one-bite sandwiches. And sometimes they’d eat them hot out of the oven with butter and molasses.

They’re a flakey biscuit and unusual in that they call for 8tsp of baking powder (that’s not a typo).  You can adapt the recipe to sweet or savourydishes by playing with the amount of sugar. For shortcake use 3-4 Tbsp ofsugar, to eat alongside a meal use 1-2 Tbsp. The recipe works well with allsorts of flours too (whole wheat, spelt, whole white, kamut or conventionalwhite flour.)

The key to flakiness is to not work the dough too much(little pebbles of hard butter are good), roll out the dough gently, don’ttwist the cutter as you’re pushing it through the dough and don’t pat yourbiscuits down (something I taught my kids as they learned to make these at myside).


Grandma’s Biscuits

  • 3 ½ cups flour
  • 2-4 tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 cup butter, very cold and cut into pieces
  • 1 1/3 cups milk, soured with 1 Tbsp fruit vinegar

Combine the flour, sugar, salt and baking powder in abowl. Cut in the butter with a pastry blender or two knives until it’spea-sized. Make a well in the center and pour in the milk. Stir gently with afork until the dough just comes together (there will still be flour in thebottom of the bowl). Scrape the dough onto a lightly-floured counter – leftoverflour and all – and knead until it just comes together (no more than 10 times).Roll out gently until it’s about an inch thick.

Cut into desired shapes.

Arrange on a parchment-lined cookie sheet and bake at 400F for 12-15 minutes. Spread with butter and drizzle with Grandma Fancy Molasses!


One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Bridget signature

8 thoughts on “Grandma’s biscuits with molasses

  1. This recipe for grandma’s biscuits sound very good,I want to try these and was wondering to buy fruit vinegar at, I have never heard of this.

    Thank you

    Rose Van Oosterhout

    1. Bridget Oland says:

      Hi Rose, There is a chance that your regular grocery store carries a few different fruit vinegars…apple cider vinegar, red wine vinegar, raspberry vinegar. All are nice alternatives to regular white vinegar.

  2. Thanks a ton for this – love the info and agree with your perspective. However many others will not, so thanks for speaking up. Nice blog, well done!

    1. Bridget says:

      I have learned to remain neutral in all molasses first/butter first discussions!

  3. here says:

    When I open up your Feed it appears to be a lot of garbage, is the problem on my part?

    1. Bridget says:

      Possibly a problem on your side. Our tests haven’t turned up anything unusual.

  4. Hello! This is kind of off topic but I need some help from an established blog. Is it very hard to set up your own blog? I’m not very techincal but I can figure things out pretty fast. I’m thinking about setting up my own but I’m not sure where to begin. Do you have any points or suggestions? Cheers

    1. Bridget says:

      Hi — I think that this link should be enough to get you started. It’s for food blogs but the fundamentals apply to any blog. Good luck.

Leave a Reply

Your email address will not be published. Required fields are marked *